Vegetarian, Meal soups and plant based
Green vegetable soup with pesto and mozzarella toasts
This green vegetable soup with pesto serves 4 in 35 minutes, rated very easy, for about €2.40 per person. Zucchini, green beans, spinach, and potato get simmered together, then blended smooth and served with mozzarella toasts under the broiler. The trick is adding the spinach and pesto at the very end to keep the bright green color and fresh flavor.
Tonight, a fresh green vegetable soup with a spoonful of pesto, and mozzarella toasts that stretch into cheesy strings.
- Total time
- 35 min
- Difficulty
- Very easy
- Cost per person
- €2.40
- Calories per person
- 590 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Spring
- The kids
- They generally like it
This soup leans entirely on color and freshness. Zucchini and green beans build the base, potato adds body without any cream, and spinach, stirred in last, keeps that vivid green that looks great in the bowl. A spoonful of pesto, added right before serving, wakes everything up with its basil and parmesan punch.
It's the kind of dinner you make on a weeknight when you want something light without any fuss, but also a summer Sunday evening when the farmers market basket is overflowing with vegetables. Melted mozzarella toasts win over kids who hesitate at the sight of a green soup, turning the meal into a real moment together.
The ingredients
Fruits and vegetables
- Zucchini 2
- Green beans 300 g
- Fresh spinach 200 g
- Potato 1
- Onion 1
Pantry
- Vegetable bouillon cubeoften in the pantry 1
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Pesto 4 tbsp
- Mozzarella 250 g
Bakery
- Country bread 8 slices
Allergens Gluten, Lactose, Tree nuts, Celery
The step by step recipe
-
Peel the potato, then cut it into cubes along with the onion, zucchini, and green beans.
Keep the zucchini skin on, it gives the soup its color.
-
Sweat the onion in the oil, add the vegetables, cover with a liter of water and the crumbled bouillon cube, and let it cook. 20 min
Don't cover the pot completely, so the green vegetables don't turn yellow.
-
Add the spinach, let it wilt for a minute, then blend the soup until smooth. 2 min
Blend quickly, a green soup that stays hot too long loses its color.
-
Lay mozzarella slices on the bread, add a twist of pepper, and broil in the oven. 5 min
Watch closely, the mozzarella goes from melted to burnt in under a minute.
-
Pour the soup into bowls, drop a spoonful of pesto in the center, and serve with the toasts.
Add the pesto at the very last minute, it loses its freshness if it cooks.
Our tips to get it right
- Cut the vegetables into evenly sized pieces so they all cook at the same rate and blend into a smooth soup without lumps.
- Taste before adding salt, the bouillon cube and the pesto already bring plenty of it on their own.
- If the soup looks too thick after blending, thin it out with a splash of hot water rather than cold broth.
The variations
- Swap the green beans for frozen peas, they cook faster and blend just as smoothly.
- For a gluten free version, serve the soup with gluten free bread or grilled polenta slices instead of the country bread.
- For kids in a hurry, cut the bread into small mozzarella topped croutons instead of big toasts, easier to dip.
What to serve it with
- A tomato salad in summer
- A squeeze of lemon on the toasts
- A cold sparkling water
Storage
The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the pesto and toasts, which are best made fresh right before serving. Reheat it gently over low heat, stirring, without letting it boil too long so it keeps its color.
Questions about this dish
Can you make this soup ahead of time?
Yes, blend the vegetable base the day before and keep it in the fridge. Reheat it gently and add the pesto and fresh toasts just before serving.
Can you use a different kind of pesto?
You can swap in a red pesto with sun dried tomatoes or just a drizzle of olive oil with chopped basil. The flavor changes but it stays just as fragrant.
Does this soup freeze well?
Yes, the blended base freezes for up to 2 months in an airtight container. Add the pesto and prepare the toasts only after thawing.
How do you adapt this recipe for young kids?
Blend the soup a bit longer for a very smooth texture and serve the pesto on the side, since some kids prefer it without. Cut the toasts into small bite sized pieces.
How long does it take to make a green vegetable soup with pesto and mozzarella toasts?
Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a green vegetable soup with pesto and mozzarella toasts?
About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a green vegetable soup with pesto and mozzarella toasts cost?
About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, tree nuts, celery. Always check the labels of the products you buy.
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